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Roast Eggplant Salad
Turkish Recipe!
2 lbs. eggplant, small, long Italian if possible
1/2 cup olive oil
2 Tbls. vinegar
juice of 1/2 lemon
salt

Garnish-
2 tomatoes
1 onion
6 Italian peppers
Black olives

 

Pierce the skin of the eggplants with a fork. Place in broiler and broil until skin is charred and eggplant is soft, turning frequently. Allow to cool slightly. Peel the eggplant and place in a food processor with olive oil, vinegar, lemon juice and 1 tsp. salt.
Process until slightly mixed, but not pureed. Arrange on a platter. Garnish the salad with the chopped tomato, chopped onion, and sliced peppers. Place the black olives around the edges.
Chill and serve with fresh pita triangles!

Click on Turkish Tastes for more great recipes!

Preparation Time: Serves:
Recipe Origin: Turkey
Submitted by:
Bev Tekben
New York
United States
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